For me, few things evoke as much happiness and comfort as cookbooks. They are not merely collections of recipes but passports to different cultures, culinary philosophies, and the comforting embrace of a warm kitchen. This time of year, as the days shorten and the chill sets in, there’s nothing I cherish more than settling by a crackling fire, a stack of beloved cookbooks beside me. Each book is an invitation to embark on a culinary journey, transporting me to the vibrant streets of Jerusalem, the bustling Mission District of San Francisco, the traditional warmth of a nonna’skitchen, or into the creative mind of a cookie aficionado.
My passion for cookbooks is likely evident to anyone who has spent even a short time on my blog. Almost every dish I share, whether a new discovery or a time-honored classic, traces its origins back to one of these treasured volumes. My personal collection has grown significantly over the years; I recently tallied them and found I possess close to 500 culinary books. While this might seem excessive to some, I have no intention of reducing my library. Each book holds a special place, offering not just instructions but inspiration, stories, and the potential for countless delicious meals.
I recently had the pleasure of discussing this shared passion with my good friend, Margaret Roach, from A Way to Garden. Margaret, like me, adores cookbooks, but she finds even greater joy in the act of gifting them. Our conversation delved into a rich tapestry of culinary memories: the very first cookbooks we each owned, the pages most splattered and dog-eared from years of use, and the exciting new releases we couldn’t wait to explore during the autumn season. You can immerse yourself in our full discussion, either by reading or listening, on Margaret’s insightful blog. Below, you’ll find a comprehensive guide to the books we discussed, along with a curated list of some of my most cherished culinary companions.
As an added bonus, we’re both hosting a special giveaway! To enter for a chance to win your choice of any cookbook mentioned in this article, simply leave a comment below. Don’t forget to also visit Margaret’s website for a second opportunity to enter. We’ll each be giving away a cookbook to two lucky winners. More details on how to participate are provided below.
Small Victories | Salt Fat Acid Heat
Giveaway Details: Your Chance to Win a Favorite Cookbook!
UPDATE: GIVEAWAY IS CLOSED. CONGRATULATIONS TO MARTHA, OUR WINNER! There are so many incredible cookbooks to explore, and never enough time! Which one from our discussion has caught your eye the most? I’m excited to purchase a copy of your chosen book for one lucky winner. Meanwhile, Margaret will be doing the same on her website, effectively doubling your chances of taking home a new culinary treasure. To enter, simply leave a comment below sharing your answer to this question: “Is there a cookbook you absolutely adore, or one you love to give as a thoughtful gift?” After commenting here, make sure to hop over to Margaret’s blog to participate in her giveaway as well. We will each randomly select a winner after entries close at midnight on Tuesday, November 28th. Best of luck to everyone!
Chez Panisse Vegetables | Joy of Cooking
Foundational Cookbooks: Timeless Guides to the Kitchen
Among the very first cookbooks I ever owned, a cherished gift from my mother, was Chez Panisse Vegetables. This remarkable book by Alice Waters remains a cornerstone of my culinary library, a volume I revisit repeatedly for its elegant approach to vegetable cookery. It taught me the importance of seasonal ingredients and simple, honest flavors. Another foundational cookbook from my early days was Joy of Cooking. While it doesn’t see as much regular use these days, it’s a comforting presence on my shelf, a reliable reference for fundamental techniques and classic American recipes whenever the need arises.
Mark Bittman’s How to Cook Everything series, including its excellent companion, How to Cook Everything Vegetarian, holds an indispensable place in many kitchens, including mine. These books are lauded for their straightforward, accessible recipes that demystify cooking for both novices and seasoned home chefs. As Margaret wisely observed during our chat, these encyclopedic guides are incredibly practical for quickly finding answers to even the simplest culinary queries, like how to perfectly boil an egg – a testament to their comprehensive nature and enduring utility.
Both Margaret and I share fond childhood memories of The New York Times Cook Books being frequently consulted in our respective homes. This iconic blue volume was another thoughtful gift from my mother, and it occupied a permanent spot in her own kitchen library. It’s filled with recipes that have stood the test of time, including the legendary Angel Food Cake, which the esteemed Craig Claiborne famously declared his absolute favorite dessert, describing it as “divine, celestial, manna from heaven.” Another family favorite from this book is the recipe for honey soy chicken wings, a dish my mother lovingly prepared for nearly every gathering she hosted for two decades.
The New York Times Cookbook | Larousse Gastronomique (An invaluable resource for delving into the history and origins of countless recipes, making it a culinary dictionary and encyclopedia in one.)
Vegetable-Centric & Healthy Eating Inspiration
Sally Schneider’s A New Way to Cook has been a perennial favorite of mine for many years. Its innovative approach to healthy and delicious cooking has yielded a bounty of recipes that regularly appear on my blog. If you venture into my archives (and, truly, what else is there to do?), you’ll discover a long list under Sally Schneider Recipes. Similarly, Deborah Madison is often referred to as the “vegetable whisperer” for good reason. Her deep understanding and appreciation for plant-based ingredients shine through in all her works, making her books, like The New Vegetarian Cooking For Everyone, invaluable sources of knowledge and endless inspiration for any aspiring or seasoned vegetarian cook.
Deborah Madison’s In My Kitchen | Canal House Cooks Every Day
I am absolutely captivated by the work of the Canal House ladies, Christopher Hirsheimer and Melissa Hamilton. Their aesthetic and recipes consistently make me want to eat whatever they are eating. Their culinary creations are both elegant and comforting. I particularly adore their chocolate chip cookies, which are a perfect balance of crispy and chewy. Their chicken and rice recipe is a testament to simple ingredients yielding profound flavor, and their shaved asparagus salad is a refreshing and vibrant side dish that highlights fresh produce beautifully.
Great Food Without Fuss | The Zuni Cafe Cookbook
There are certain cookbooks so integral to our culinary identities that we could never bear to part with them. For Margaret, that indispensable volume is Great Food Without Fuss, a book that clearly resonates with her approach to cooking. For me, it is undoubtedly The Zuni Cafe Cookbook. This masterpiece has profoundly influenced my cooking and introduced me to a wealth of incredible flavors. Among my favorite Zuni recipes are the decadent Eggs Fried in Bread Crumbs, which I consider the ultimate dinner for one. The iconic Roast Chicken and Bread Salad is a comforting and flavorful dish that defines rustic elegance. I also frequently turn to the book for the delightful Four-Minute Egg Gribiche, the surprising Zucchini Pickles, and the perfectly crunchy Mustard croutons, each a testament to the book’s enduring appeal.
Global Culinary Journeys: Exploring Flavors from Around the World
For truly inspiring and vibrant vegetable recipes, Yotam Ottolenghi’s collection is unparalleled. His groundbreaking books Plenty and Plenty More transformed the way many of us perceive and cook with vegetables, elevating them to star status with their bold, innovative flavor combinations.
Ottolenghi | Jerusalem
I genuinely don’t believe I’ve ever felt as transported or imbued with such a profound sense of place by any other cookbook than by Yotam Ottolenghi and Sami Tamimi’s collaborative masterpiece, Jerusalem. This is an incredibly beautiful book, rich not only with delectable recipes but also with compelling stories and fascinating historical context. Its pages invite you to truly experience the vibrant culinary landscape of Jerusalem. Some of my absolute favorite recipes from this extraordinary book include: the hearty Farro (or barley) risotto with Kale and Feta, which is both comforting and nutritious; their detailed guide to making Preserved Lemons, an essential ingredient in Middle Eastern cuisine; the flavorful Roasted Vegetables with Tahini, Lemon and Za’atar, a perfect side dish or light meal; the delightful Swiss Chard Fritters, which are surprisingly light and savory; and the aromatic Roasted Chicken with Clementines, a dish that fills the kitchen with an irresistible fragrance.
For anyone eager to explore the vast and delicious world of Indian cooking, Madhur Jaffrey’s books are indispensable guides. Her classic Indian Cooking provides a comprehensive introduction to traditional techniques and flavors, while Vegetarian India delves deep into the rich tapestry of plant-based Indian cuisine, offering a treasure trove of flavorful and authentic recipes.
For mastering the art of Italian cooking, two giants stand out in my collection: Marcella Hazan’s Essentials of Classic Italian Cooking and Mario Batali’s Molto Italiano. Marcella Hazan’s book is a timeless classic, offering fundamental techniques and exquisite recipes that form the backbone of traditional Italian cuisine. From her, I’ve learned to perfect Marcella’s Stewy White Beans, a simple yet profoundly flavorful dish, and her iconic Three-Ingredient Tomato Sauce, Simplified, which remains my go-to for its unparalleled depth. I also love her Second Marcella Hazan Tomato Sauce, a richer variant. From Mario Batali, I’ve discovered the utterly delicious Pasta with Crispy Bread Crumbs, Anchovies and Garlic, a dish that exemplifies robust Italian flavors.
Baking & Dessert Delights: Sweet Inspirations
For endless cookie and baking inspiration, Dorie Greenspan’s books are absolute treasures. Her Dorie’s Cookies is a comprehensive guide to all things cookie, offering a vast array of flavors and textures. Meanwhile, Baking From My Home to Yours is a beloved classic that covers a wide spectrum of sweet and savory baked goods. From its pages, I’ve fallen in love with her Vanilla Bean Sablés—simple, elegant, and utterly delicious cookies.
Simple & Healthy Meals: Everyday Cooking Solutions
For those seeking straightforward, delicious vegetarian cooking, the Moosewood Restaurant cookbooks are a fantastic resource. Simple Suppers and The New Moosewood Cookbook are filled with creative and wholesome recipes that are perfect for weeknight meals. I’ve enjoyed their baked tofu, a versatile protein source, and their vibrant sauce nicoise, which adds a burst of flavor to many dishes.
For those who appreciate healthy yet undeniably delicious recipes that aren’t strictly vegetarian, Gina Homolka’s Skinny Taste and Skinny Taste Fast and Slow are fantastic additions to any kitchen. Her approach to lightened-up comfort food means you don’t have to sacrifice flavor for health. From her collection, I particularly enjoy her speedy and flavorful Ginger-Soy Salmon, which is perfect for a quick weeknight meal. Her Slow Cooker Butternut Squash and Apple Soup is another winner, offering warmth and nutrition with minimal effort.
Margaret, a dedicated vegetarian for over 40 years, holds Anna Thomas’s The Vegetarian Epicure and Heidi Swanson’s Super Natural Every Day among her top favorites. I share Margaret’s admiration for Heidi Swanson; I’m almost embarrassed to admit I don’t yet own any of her cookbooks, but I playfully blame her beautiful and resource-rich website, which offers such a wealth of incredible recipes, for this oversight. Rest assured, Super Natural Every Day is now at the very top of my wishlist!
Anna Thomas’s Love Soup is a delightful new addition to my library, thanks to a thoughtful suggestion from Margaret—and I’m already thoroughly enjoying it. For nourishing and wholesome broths and soups, Clean Soups comes highly recommended by Margaret, particularly for its “Magic Mineral Broth”—a recipe I absolutely cannot wait to try.
For baking enthusiasts, David Lebovitz’s Room for Dessert has been a cherished favorite for many years. It’s a classic for a reason, filled with elegant and approachable dessert recipes like the delightful Apple Frangipane Galette. My mother also shares a particular fondness for the fresh ginger cake found within its pages. More recently, Sarah Kieffer’s The Vanilla Bean Baking Book has quickly become a new favorite. Her meticulous attention to detail and precise instructions in every recipe are truly admirable, making her book a joy to bake from and yielding consistently perfect results.
For simple yet sophisticated baking, Margaret highly recommends Nick Malgieri’s How to Bake, a foundational text for any aspiring baker. She also offers a kind nod to my own book, Bread Toast Crumbs, which aims to demystify bread making for the home cook. Thanks for the love, Margaret!
The Science of Cooking: Understanding the Why Behind the How
I firmly believe that every kitchen benefits from having a reliable, science-based cookbook for reference. J. Kenji Lopez-Alt’s monumental work, The Food Lab, is one such indispensable resource. It was this book that finally convinced me to invest in a Thermapen, and I have absolutely no regrets. Throughout the summer, I constantly referred to it for guidance on grilling techniques, and it remains my go-to for precise information on cooking times and temperatures for various meats. Another exceptional book in this category is Cook’s Illustrated’s The Science of Good Cooking. This book revolutionized my approach to cooking by teaching me the superior method of brining (as opposed to soaking) beans, and how to achieve truly crispy sweet potato fries every time.
Preserving & Fermentation: Making the Most of Nature’s Bounty
For those interested in the rewarding practice of preserving, Marisa McClellan’s Naturally Sweet Food in Jars is an excellent resource. This past summer, I created a modified version of her strawberry-cocoa jam, and it was absolutely delicious. If you have a CSA membership or cultivate your own garden, any of her books would be an invaluable addition to your culinary library, helping you make the most of seasonal produce. A particular favorite of Margaret’s, delving into a related but distinct realm of food preservation, is Sandor Katz’s seminal work, The Art of Fermentation, a comprehensive guide to the ancient and fascinating world of fermented foods.
Cookbooks for Every Skill Level: From Novice to Experienced Chef
For cooks at any stage, from beginner to experienced, Cal Peternell’s Twelve Recipes is an exceptional choice. It’s designed to equip home cooks with fundamental skills and versatile recipes that can be adapted endlessly. From its pages, I’ve enjoyed making his delicious Vegetable Chow Mein-ish, a satisfying and flexible meal, and the comforting Two-Lentil Dal. His Fried Greens Meatless Balls are a clever way to utilize fresh greens, and the hearty Leblebi: North African Chickpea Stew offers a wonderful journey of flavors. And don’t miss his latest offering, A Recipe for Cooking, which continues his accessible and inspiring approach to home cooking.
New & Noteworthy: Fresh Flavors from Contemporary Voices
Among the exciting new books of the season are Deb Perelman’s much-anticipated Smitten Kitchen Every Day. While I haven’t yet had the chance to cook from it, I already have several enticing recipes bookmarked. These include her innovative Pizza Beans, which she recently highlighted on her blog, the Crispy Tofu and Broccoli with Sesame-Peanut Pesto, and the comforting Polenta Baked Eggs with Corn, Tomato, and Fontina. Another exciting release is Stella Park’s Bravetart, a baking book that has also received considerable buzz, and similarly, its pages are filled with marked recipes awaiting their turn in my kitchen.
Cherry Bombe The Cookbook is another recent discovery from which I’ve already made the delicious beet gnocchi and eagerly anticipate blogging about them soon. For lovers of high-quality cookware and timeless recipes, The Le Creuset Cookbook offers elegant dishes perfectly suited for its iconic cast iron. I’ve enjoyed preparing the sophisticated Duck Breasts with Banyuls Gastrique from its pages, and there’s a fantastic Salad Lyonnaise recipe coming soon!
Melissa Clark’s Dinner In an Instant holds much promise, and I’m hoping it will finally transform my ambivalent feelings about the Instant Pot. I bought it impulsively late one night, and despite my best efforts, I’ve yet to successfully cook a simple pot of rice in it. Any tips would be greatly appreciated! Her other book, Dinner: Changing the Game, is also new to my collection, and while I haven’t cooked from it yet, I consistently adore Melissa Clark’s recipes. Her Rosemary Shortbread is a long-standing favorite, and her Creamy (No Cream) Pasta is a brilliant and flavorful dish.
Additional Cherished Cookbooks: A Deeper Dive into My Favorites
Beyond our conversation, there are a few more culinary gems that I simply had to share:
I’ve made an impressive number of recipes from Colu Henry’s Back Pocket Pasta, which was released earlier this year. I wholeheartedly recommend it for pasta lovers and anyone seeking quick, flavorful dinners that cleverly utilize pantry staples and seasonal ingredients. Highlights include her incredibly satisfying Spicy, Smoky Pasta alla Vodka, the comforting Baked Penne with Crème Fraîche, and the fresh and vibrant Spring Pasta with Spinach, Walnuts and Lemon. The much-anticipated The Half Baked Harvest Cookbook has just arrived, and while I haven’t yet had ample time to delve into its full glory, I can enthusiastically recommend the Salami and Provolone Phyllo Rolls—they’re an absolute winner for any gathering this holiday season.
Tartine Bread was the book that first introduced me to the sheer wonder and profound satisfaction of baking naturally leavened breads. Its detailed guidance and passion for sourdough opened up a whole new world. However, it was Emilie Raffa’s brilliant Artisan Sourdough Made Simple that truly showed me how approachable and straightforward the process can be, even for beginners. Her clear instructions demystified sourdough baking, making it an enjoyable and regular part of my kitchen routine. See my review and experience with Artisan Sourdough Made Simple here.
I absolutely adore the Food52 series of cookbooks, which consistently deliver innovative and reliable recipes. Among my favorites are Food52’s Genius Recipes, a collection of brilliant culinary hacks and unforgettable dishes, and Food52 Vegan, which offers a diverse array of delicious plant-based options. Their entire collection is a testament to clever cooking and quality ingredients. From these books, I’ve mastered the savory Chicken with Preserved Lemon, a dish bursting with bright flavors, and the comforting Ginger Fried Rice with Poached Egg. The nutritious Freekeh with Roasted Vegetables has become a staple, and I’ve also learned to make my own creamy Homemade Cashew Milk and delightful Chia Seed Pudding.
Molly Yeh’s Molly on the Range is as fun and whimsical as her fantastic blog, offering a delightful blend of Middle Eastern and Midwestern influences. Her Mandel Bread with Marzipan and Sea Salt is a perfect example of her creative and delicious approach. Yossy Arefi’s Sweeter Off The Vine, meanwhile, is an absolute visual feast, brimming with gorgeous fruit-inspired desserts that celebrate the natural sweetness of seasonal produce.
Two timeless favorites that continue to inspire me are Nigella Lawson’s enchanting How to Be a Domestic Goddess, a celebration of comfort baking. From its pages, I’ve created her rich and indulgent Dense Chocolate Loaf Cake with Booze and Coffee, and her clever Food Processor Danish Pastry Dough, which makes elegant pastries surprisingly accessible. Then there’s Breakfast Lunch Tea, a book I’ve owned for at least a decade. Interestingly, I’ve never actually cooked a single recipe from it. Instead, its charm lies in the sheer pleasure of simply flipping through its beautifully photographed pages, drawing inspiration and dreaming of future culinary adventures.